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Simple and DeliciousSimple and Delicious

Simple and Delicious October/November 2018

Simple & Delicious helps busy home cooks get their meals on the fast track—and save both time and money—with easy dishes that fix up quick.acked with 150+ recipes and tips in every issue, you'll enjoy tons of easy, irresistable dishes and fast-to-fix meal ideas...a full color photo of every finished recipe...and so much more!

Country:
United States
Language:
English
Publisher:
Trusted Media Brands Inc.
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IN THIS ISSUE

access_time1 min.
warm blessings

There’s just something special about fall—the color of the trees, the crisp breezes and, of course, welcoming all things seasonably roasty and spiced to the table. (The Chili Macaroni & Cheese on page 65 is a delicious place to start.) Once we’re in the comfort zone, we start dreaming up our fabulous Thanksgiving feast menus. This year, we’re giving Turkey Day a twist with traditional recipes turned up a notch, page 53. Try ’em at your gatherings and be prepared for guests to gobble everything up. Whatever you’re dishing up this season, we hope you save room for a second helping of happiness.…

access_time1 min.
stephanie marchese, visual production director

Every October my family and I love to attend our community’s Great Pumpkin Festival. Anyone is welcome to pick out a pumpkin, carve it on-site and enjoy good food and music. It’s a fun way to get into the mood for Halloween and visit with friends and neighbors. My brother and I swap hosting Thanksgiving every year. Even when we’re not celebrating at our house, I still like to make lots of my family’s favorite dishes. But to switch things up this year, I’m going to try the slightly spicy Pepper Jack Hash Brown Casserole on page 78. This is the perfect time to simmer apple cider with mulling spices. It tastes great, warms you up on cooler days and makes the house smell amazing, too! Just light a fire in the…

access_time28 min.
prime-time specials

1 Bavarian Apple-Sausage Hash This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Babbitt, MN Takes: 30 min.• Makes: 4 servings 2 Tbsp. canola oil 1/2 cup chopped onion 4 fully cooked apple chicken sausages or flavor of your choice, sliced 1 1/2 cups thinly sliced Brussels sprouts 1 large tart apple, peeled and chopped 1 tsp. caraway seeds 1/4 tsp. salt 1/8 tsp. pepper 2 Tbsp. finely chopped walnuts 1 Tbsp. brown sugar 1 Tbsp. whole grain mustard 1 Tbsp. cider vinegar 1. In a large skillet, heat oil over medium-high heat; saute onion until tender,…

access_time3 min.
on the side

Quick Golden Squash Soup 5 medium leeks (white portion only), sliced • 2 Tbsp. butter• 4 cups cubed peeled butternut squash • 4 cups chicken broth• 1/4 tsp. dried thyme • 1/4 tsp. pepper• 1 3/4 cups shredded cheddar cheese• 1/4 cup sour cream• 1 green onion, thinly sliced• In a saucepan, saute leeks in butter until tender. Stir in squash, broth, thyme and pepper. Cover and simmer until squash is tender. Cool slightly. In a blender, process squash mixture in batches until smooth; return to pan. Bring to a boil. Reduce heat to low. Add cheese; stir until melted. Garnish with sour cream and onion. Serves 6. —Becky Ruff, McGregor, IA Easy Grilled Squash 3 Tbsp. olive oil • 2 garlic cloves, minced • 1/4 tsp. salt• 1/4 tsp. pepper• 1 small…

access_time7 min.
cranberry love

Cranberry Bog Bars Sweet and chewy, these fun bars combine the flavors of oats, cranberries, brown sugar and pecans. I like to sprinkle them with confectioners’ sugar before serving. —Sally Wakefield, Gans, PA Prep: 25 min.• Bake: 25 min. + cooling Makes: 2 dozen 1 1/4 cups butter, softened, divided 1 1/2 cups packed brown sugar, divided 3 1/2 cups old-fashioned oats, divided 1 cup all-purpose flour 1 can (14 oz.) whole-berry cranberry sauce 1/2 cup finely chopped pecans 1. In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy. Combine 2 1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking dish. Spread with cranberry sauce. 2. In a microwave-safe bowl, melt the remaining butter; stir in the pecans and…

access_time7 min.
turkey day twists

Spiced Upside-Down Apple Pie My grandma taught me to make this pie when I was 4 years old. Over the years, I’ve kept the recipe about the same with just a few changes. Flip it out the second it stops bubbling. —Francine Bryson, Pickens, SC Prep: 20 min.• Bake: 50 min. + cooling Makes: 8 servings 2 cups pecan halves 1/2 cup butter, melted 1 cup packed brown sugar Pastry for double-crust pie (9 in.) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 Tbsp. apple pie spice 1/2 tsp. ground nutmeg 6 cups thinly sliced peeled tart apples 2 Tbsp. lemon juice 1 tsp. vanilla extract 1. Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly. 2. Roll out dough…

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